Thai Style Butternut + Sweet Potato Mash


3 large Sweet potatoes, peeled and cut into ~1” cubes
1 small Butternut squash, peeled, seeded and cut into ~1” cubes (or 2 cups already diced squash) 
2 cans Coconut milk (optionally substitute lite coconut milk)
2 Tbsp Thai red curry paste (or more to taste)
1 to 2 inches Ginger, washed, grated and squeezed to produce ginger juice
1 Tbsp Toasted sesame oil
½ ea Lime, juiced
Salt and pepper
Water or chicken stock to adjust consistency
Simmer sweet potato and squash in water for 20 – 30 min until tender
Alternately, cook sweet potato and squash in 350 degree oven on sheet trays (lined with foil and parchment) for 30 – 40 min until tender
Puree all ingredients together with stick blender
Add salt, pepper and water or chicken stock to taste and to desired thickness



Thai Red Curry Stew

Don’t jump ship because of the word curry! It just means a spice blend. In this case it’s Thai chilis and other ingredients and it’s already made for you in a little glass jar in the Asian ingredient section of your local store.

1 Sweet yellow onion, sliced (for Asian cuisine is usually cut the root and top of the onion, halve it, then cut lengthwise or top to bottom strips)
1 red, yellow or orange bell pepper, cut into strips
1 pkg Sliced cremini muchrooms
5 cloves Garlic, minced or crushed
2 Tbsp Thai Red Curry Paste (more or less depending on how spicy you like it; I prefer to take a tiny taste from the bottle as the heat varies from one jar to another)
1 can Lite Coconut milk, well shaken
1 can Coconut milk, well shaken
1 Tbsp Seasoned rice vinegar
1 can Sliced water chestnuts
1 can Sliced bamboo shoots
½ Rotisserie chicken, skin removed and shredded
1 bunch Basil or Thai basil if available, half for stirring and half chiffonade
Optional: Lemon grass
Salt & Pepper to taste
Saute onions in pot on medium high heat until starting to wilt, 3 – 5 minutes
Add peppers, mushrooms and garlic and cook until softened and fragrant, ~5 minutes, stirring
Add curry paste and stir into veggies, 1 – 2 min
Add half of lite coconut milk and stir well with whisk to ensure curry paste is dissolving into liquid (will turn light red with no curry clumps)
Add remaining coconut milks, vinegar, chestnut and bamboo shoots and simmer on med low at least 5 min and up to several hours.
Swirl with half bunch of basil to infuse the flavor then remove.
Optionally, halve lemon grass and swirl in soup to infuse flavor.
Add chicken, and serve when warm, 5 – 10 min, topping with additional chiffonade of basil.
Can be served on rice or riced cauliflower for Whole30 followers.

Thai Red Curry Stew


Hey Y'all!

If you're new here, well.... we are too! And welcome! We are Garth and Amy. We are natives, Texans that is and we love food. We also love each other! We have never blogged so with everything going on in our busy lives, no commitments to anything regular. But, when we have important things to share or just time to ramble... you'll see it here.


We are so excited about Uptown Farmhouse. It was a little idea that came to us a few years ago. A place where city folks could retreat out past the rut of cement and traffic. A place we also longed to live ourselves. Don't get us wrong. We love the city. We will always love the city. But, we have also learned it does a heart so good to get out and let your mind and spirit reset without all the distractions. A place where simple dwells and the real important stuff stands out.

Uptown Farmhouse is about gathering. Gathering people like us to meet, visit, become friends and most importantly.... eat! Delicious food from farmers and ranchers throughout our state. This is a new adventure. This is what makes us feel alive. And we can't wait to meet you!